NUTRITION

SERVINGS

INGREDIENTS

6 oz Ahi tuna

1 cup Cauliflower rice

0.25 whole Avocado

0.25 cup Edamame

0.5 cup Cucumber

1 tbsp Avocado oil mayonnaise

1 tsp Sriracha

1 tsp Coconut aminos

1 tsp Toasted sesame oil

1 tsp Sesame seeds

1 stalk Green onion

0.25 tsp Sea salt

PREPARATION

• 1

  Pat the sashimi-grade tuna dry with a paper towel and dice into uniform 1/2-inch cubes using a very sharp knife.

• 2

  In a medium glass mixing bowl, whisk together the avocado oil mayonnaise, sriracha, coconut aminos, and toasted sesame oil until the sauce is creamy and emulsified.

• 3

  Gently fold the diced tuna into the spicy sauce until every piece is thoroughly coated, then set aside to marinate briefly.

• 4

  Sauté the cauliflower rice in a non-stick skillet over medium heat for 3-5 minutes with a pinch of sea salt until tender but still holding a slight bite.

• 5

  Construct your bowl by layering the seasoned cauliflower rice at the base, followed by the spicy tuna, sliced avocado, edamame, and cucumber.

• 6

  Finish the dish by garnishing with thinly sliced green onions and toasted sesame seeds for a beautiful restaurant-quality presentation.